A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
293cal
6gprotein
60gcarbs
3g
Ingredients
2 cup Rice Flour (finely ground is best)
2.5 cup Water
0.75 tsp Salt
1 tsp Oil (optional, for a softer dough)
Instructions
1
Prepare the 'Ukad' (Dough Starter)
In a wide pan, bring 2.5 cups of water to a rolling boil over medium-high heat.
Add the salt and optional oil and give it a quick stir.
2
Form the Initial Dough
Reduce the heat to the lowest setting. Add the 2 cups of rice flour all at once.
Using a wooden spoon or spatula, mix quickly and vigorously until the flour absorbs all the water and forms a crumbly mass.
A classic Maharashtrian curry featuring tender arbi leaves and chana dal simmered in a tangy tamarind and sweet jaggery gravy. This soupy, flavorful dish is a comforting meal when served with steamed rice.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Prep45 min
Cook10 min
Ferment10080 min
About Rice Bhakri, Patal Bhaji and Mango Pickle
Iron-boosting leafy greens with fluffy rice bhakri & tangy pickle. A perfectly spiced, comforting homestyle meal.
This konkani dish is perfect for lunch. With 700.01 calories and 18.07g of protein per serving, it's a nutritious choice for your meal plan.
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Turn off the heat, cover the pan with a lid, and let the dough steam for 5-7 minutes. This step is crucial for softening the flour.
3
Knead the Dough
Transfer the hot dough mixture to a large plate (parat) or a clean countertop.
Once it's cool enough to handle but still very warm, dip your hands in a bowl of cool water to prevent sticking and burning.
Knead the dough for 5-6 minutes using the heel of your palm, pressing and folding until it becomes completely smooth, soft, and pliable without any cracks.
4
Shape the Bhakris
Divide the smooth dough into 8 equal-sized portions.
Take one portion and roll it between your palms to form a smooth, crack-free ball.
Flatten it slightly and dust it generously on both sides with the extra rice flour for dusting.
5
Pat or Roll the Bhakri
Place the dusted ball on a flat surface. Using your fingers and palm, gently pat and rotate the dough to form a thin, even circle about 5-6 inches in diameter.
Alternatively, you can use a rolling pin very gently. Keep dusting with flour as needed to prevent sticking.
6
Cook and Puff the Bhakri
Heat a cast-iron tawa or a non-stick griddle over medium-high heat. Carefully lift and place the bhakri on the hot tawa.
Cook the first side for about 45-60 seconds, until the top looks slightly dry.
Flip the bhakri. Cook the second side for 1 to 1.5 minutes, until light brown spots appear.
Flip it one last time. Using a folded clean kitchen towel or a flat spatula, gently press down on the bhakri, especially around the edges, to encourage it to puff up completely.
Once puffed and cooked through, remove it from the tawa.
7
Serve
Place the cooked bhakri in a casserole dish lined with a cloth to keep it soft and warm.
Repeat the patting and cooking process for the remaining dough balls.
Serve hot with curry, chutney, or vegetables.
4
Serving size: 1 serving
327cal
12gprotein
36gcarbs
16gfat
Ingredients
10 pieces Arbi Leaves (Also known as colocasia leaves or alu chi pane)
0.5 cup Chana Dal (Soaked in water for at least 2 hours)
2 tbsp Raw Peanuts
0.5 cup Fresh Grated Coconut
2 pieces Green Chillies (Adjust to your spice preference)
1 inch Ginger (Roughly chopped)
4 pieces Garlic Cloves
1 tsp Cumin Seeds
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
0.25 tsp Hing (Asafoetida)
1.5 tbsp Goda Masala (Key for authentic flavor)
0.5 tsp Red Chili Powder (Kashmiri or regular)
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste (Or a lemon-sized ball of tamarind soaked in warm water)
1.5 tbsp Jaggery (Grated or powdered, adjust to taste)
1.25 tsp Salt (Adjust to taste)
3.5 cup Water (Divided for grinding and cooking)
Instructions
1
Prepare Leaves and Dal
Rinse the arbi leaves thoroughly under running water. Place them on a cutting board and carefully slice off the thick central vein from each leaf. This step is crucial to minimize itchiness.
Stack the leaves and roll them tightly, then chop them finely. Set aside.
Drain the water from the soaked chana dal.
2
Pressure Cook the Base
In a pressure cooker, combine the chopped arbi leaves, drained chana dal, raw peanuts, and turmeric powder.
Pour in 2 cups of water and mix well.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and easily mashable.
Allow the pressure to release naturally before opening the cooker.
3
Grind the Masala Paste
While the dal is cooking, add the grated coconut, green chillies, ginger, garlic, and cumin seeds to a small grinder jar.
Add approximately 1/4 cup of water and grind to a smooth, fine paste. Set aside.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Heat oil in a large pot or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the hing, then immediately add the ground coconut masala paste. Be careful as it may sizzle.
Sauté the paste for 3-4 minutes, stirring continuously, until it becomes fragrant and the raw smell disappears.
Stir in the goda masala and red chili powder. Cook for another 30 seconds.
Pour the cooked arbi leaf and dal mixture into the pot. Mix everything thoroughly.
Add the tamarind paste, grated jaggery, and salt. Stir well until the jaggery dissolves.
Add the remaining 1 to 1.25 cups of water to achieve the desired thin, soupy consistency ('patal').
Bring the curry to a rolling boil, then reduce the heat to low and let it simmer for 8-10 minutes for the flavors to meld together.
5
Final Touches and Serving
Taste the bhaji and adjust the salt, jaggery, or tamarind if needed. The final taste should be a perfect balance of sweet, sour, and spicy.
Serve the Patal Bhaji hot with steamed rice, chapati, or traditional Maharashtrian bhakri.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
